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Banana-Nut-Chocolate Chip Quick Bread

October/November 2005

Your rating: None Average: 4 (103 votes)

This banana quick bread is full of chocolate chips and toasted heart-healthy walnuts so you get a taste of nuts and chocolate in each bite. This version reduces the fat substantially and uses nonfat buttermilk to make the results extremely moist and tender.



READER'S COMMENT:
"What's the glycemic impact of these? The page that linked me to this recipe talks about the damage that simple carbs have on you for breakfast and then I see a recipe that looks like simple carbs. Am I missing something? "

19 Reviews for Banana-Nut-Chocolate Chip Quick Bread

04/20/2011
excellent

The muffins were very delicious. I was worried when I saw how large the got (since they only made 12), thinking they would spill over the pan. But they didn't, they turned out large and fluffy, so good!

I did find them sort of greasy, maybe next time I'll cut down on the butter or oil. Also, I added some allspice in the mix.

Comments
06/17/2010
Anonymous

What's the glycemic impact of these? The page that linked me to this recipe talks about the damage that simple carbs have on you for breakfast and then I see a recipe that looks like simple carbs. Am I missing something?

Comments (1)

8 comments

Anonymous wrote 1 year 1 week ago

Because this recipe calls for

Because this recipe calls for whole wheat flour instead of refined white flour it has a lower glycemic load than traditional banana bread, the extra fiber slows down the glycemic response

06/17/2010

I liked the size of these muffins-nice and big and beautiful. I liked that they weren't overly sweet. I did not care for the slight nutmeg taste and I think they need more chocolate chips. That being said, they are still the best chocolate chip muffins I've tried to date and I've tried several. I am having problems overstirring the mix though. It seems I have a few muffins with air pockets no matter what :(

Comments
06/14/2010
Anonymous

I made a half recipe to try this out (& use up some old bananas).
They turned it rubbery and very bland without much sweetness.
Will not make again.
ST

Comments
05/11/2010
Anonymous

I appreciate the tip about the whole wheat flour. I have used it for years and did not know 1) that I should refrigerate it and 2) that it is lower in protein/gluten. I have yet to make it but I have never been disappointed with your recipes. I love to read them! Thanks Maureen Ottawa, Canada

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